Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts

被引：145

作者：

Tsurunaga, Yoko ^{[1
]}

Takahashi, Tetsuya ^{[1
]}

Katsube, Takuya ^{[2
]}

Kudo, Akihide ^{[3
]}

Kuramitsu, Osamu ^{[3
]}

Ishiwata, Masaki ^{[3
]}

Matsumoto, Shingo ^{[1
]}

机构：

[1] Shimane Univ, Matsue, Shimane 6908504, Japan

[2] Shimane Inst Ind Technol, Matsue, Shimane 6900816, Japan

[3] Panason Corp, Osaka 5718686, Japan

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 01期

关键词：

Buckwheat sprout; Antioxidant; Anthocyanin; Rutin; Light composition; UV-B; CYANIDIN; 3-RUTINOSIDE; PHENOLIC-COMPOUNDS; ANTIOXIDANT; GROWTH; LIGHT;

D O I：

10.1016/j.foodchem.2013.03.032

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The effects of various light compositions on the levels of anthocyanin, rutin and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in buckwheat (Fagopyrum esculentum Moench) sprouts were evaluated. Dark-grown 6-day-old buckwheat sprouts were irradiated with different sources of visible and ultraviolet (UV) light. Particularly, we examined the effect of UV-B at wavelengths of 260-320 nm, 280-320 nm, and 300-320 nm on the production of flavonoid compounds, using multiple fluorescent lights and cylinders that filter out certain portions of the UV-B. The results showed that irradiation with UV-B > 300 nm increased the levels of anthocyanin and rutin, as well as the DPPH radical scavenging activity. When sprouts were irradiated with UV-B light at wavelengths of 260-300 nm, yellowing or withering occurred within 24 h of irradiation, indicating that wavelengths in this range are detrimental to the growth of buckwheat sprouts. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：552 / 556

页数：5

共 14 条

[1]

Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line [J].